In a medium bowl mix the yogurt with all the dry ingredients, add cubed chicken breasts. Marinade for at least 1 hour or overnight.
In a deep pan heat the ghee or oil and fry the chopped onion, garlic and ginger together over low heat for 10 minutes.
Add the chicken with the marinade to the pan, add the coriander tomato paste and cream, stir to combine, then turn the heat up to medium and bring to a boil, then lower the heat and simmer for 20 minutes covered.
Add salt if needed. (There is salt in the tandoori masala spice mix, so only add extra salt if necessary.)
Serve in half a loaf bread or over Low Carb Cauliflower Bread
Serves 4
Ingredients
Directions
In a medium bowl mix the yogurt with all the dry ingredients, add cubed chicken breasts. Marinade for at least 1 hour or overnight.
In a deep pan heat the ghee or oil and fry the chopped onion, garlic and ginger together over low heat for 10 minutes.
Add the chicken with the marinade to the pan, add the coriander tomato paste and cream, stir to combine, then turn the heat up to medium and bring to a boil, then lower the heat and simmer for 20 minutes covered.
Add salt if needed. (There is salt in the tandoori masala spice mix, so only add extra salt if necessary.)
Serve in half a loaf bread or over Low Carb Cauliflower Bread
Serves 4
